Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots of leftovers.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
422 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Step 2
While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
Step 3
Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
Step 4
Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
Step 5
Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
Step 6
Combine shrimp sauce, pasta, and cilantro; toss and serve.
Ingredients
salt to taste
2 tablespoons olive oil
1 cup grated Parmesan cheese
1 cup chicken broth
2 cloves garlic, chopped
1 (16 ounce) package linguine pasta
4 tablespoons chopped fresh cilantro
½ cup cream
2 pounds uncooked medium shrimp, peeled and deveined
